Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-06-24

space csn De put vii e. once sugzesr
themselves to the careful hUusewife.
HOW TO CLEAN cILCLcTH
OilclOth ought never 20 be scrubbed
with brush, bat after being sWept NAV
be cleaned by washing with soft flannel
and lukewarm water or cold tea. On no
account use soap or water that is hot; as
either would have a bad effect on the
paint. When the oilcloth is dry. rub It
well with small portion of mixture of
beeswaX, soitened with minute quantity
OF turpentine, using for this purpose q
soft furniture polishing brush. The fol
lowing is also used 10 make Oilcloths
look well: wash them once a month with
skim milk and water, equsl quantities of
each; rub them once IN three months
with boiled linseed oil; put on g very lit
lie, rub II well in with rag and polish
with piece OF old silk.
A FANCY PIN CUSHION.
Cut two pieces of heavy pasteboard one
iuCh smaller than G. metallic hairbrush.
| Cover each piece on one side with plush,
velvet or satin. Cut two or three thick
uesses OF heavy cloth aud haste on one
side before covering with the velvet or
satin; then overland both together neat
| ~. Take one paper of pins and stick in
the thickest side. Tie bow OF ribbon
around the handle, and 1t is perfect i'm
! itatiOn of s metallic hsirbrush Lay Il on
! the bureau or mantel.
TEAPOT HOLDERS.
Use two steel or fine bone needles,
suitable for knitting Germantown yarn
/ Cast on nine stitches of first color, then
nine Of second, and so on until you have
| four spaces Of first color and three of
| second.
! First row, knit niue stitches Of first
then nine of second, then nine of first,
and so on. Be careful to always keep
the loose threads on the same side, ana
draw them pretty tight in taking them
from ore rib to another.
The other rows are the same until you
have the desired length, then bind OF and
draw the ribs together at the ends and
tAsteu with little ribbon bow.
Two laps of single zephyr are sufficient
for pair; if knit of one color two balls
must be used.
RECIPES.
Meat balls,-Take cold roast beef and
chop fine, season with salt, pepper auG
sage, put in one egg, make into little
balls and fry in butter or drippings.
Breakfast cake. One egg, one cup
milk, two cups -four, one and Olg-ha'f
tabespoonfuls melted butter, one-half
tesSpoonful soda, one teaspOOnful cream
tartar, one tablespoonful sugar
Fried egg plant-SIce Crosswise half
sn inch thick lay in iced salt and water
for half an hour with 8 plate on top 20
keep the slices under the water; wipe dry,
roll well in sailed -four and fry in hot
lard or dripping. Drain well from the
grease before dishing.
Snow balls-TWO cups sugar, one and g
half cups butter, one cup sweet milk,
three cups flour, three teaspOonfuls
baking powder, whites of five eggs Bake
in deep square pans. The following dsv
cut in tWO-inCh squares. Cut of The
crust and leave it white. Take each
piece on fork and frost it upon all sides
and then roll in grated COCGanut.
Baked OniOns-BOil III sailed water
one-haIf hour. Lift out in q drain spoon
carefully and lay them closely together
in baking-psn; salt aud pepper, also
half teaspOontul of butter should be put
on esCh onion; Dske n g hot oven half an
hour when they should be both tender
and Drowned; take out without crushing
AMI serve hot.
Good Bread Pudding-Soak the soft
part of bakers loaf in & pint of Werm
milk; add 8 tablespoonful of soft batter,
G tablespoonful of thick cream, the Grind
and part Of the juice Of q lemon and two
Well-beaten eggs. Flour large cuDful
of dried CuTr&nts, CRATE nutmeg over
them and add to the rest. Bake 10 vel
buttered cUstsrd cups ard serve with
pudding sauce, either hard or liquid
CoCOanut Pudding-Soak three table
spoonfuIs tapioca in cold water overnight,
boil one quart Of milk, add the tapioCa
aad boil five minutes, then add The yOlbs
OF four eggs, four tablespocululs OF 81
gar, three tablespOOnfUls of dessiCated
cocoanut; boil ten minutes; turn into
dish to cCol beat the whites and two
tablesDoonfuls of sugar to foam.
Spread over the top and sprinkle over
little more Cocoanut. Set in the oven 70
brown slightly.
Potato Omelet-Teke SIX good-sized
potatoes, two teaspoonfuls OF salt, one
tablespoonful of butter and little pep
per. Peel the potatoes and put them
into boiling water. When they have been
boiling for fifteen minutes add one tea-
spoonful of salt. AS soon as cooked
drain and mash well. Add one teaspoon
full of salt, g little pepper and butter;
then add four well beaten yelks, mixing
well. Rub through a cOIander Melt
two tablespooDfuls of butter in a frying
pan. Put in the potatoes, smoothing it
all over. Fry it light brown color,
double and serve like an omelet
Boston Brown Bread-Take three cup
fuls of cornmeal and One-thlrd as much
of rye meal, two-thuds of a cup Of
one and half or two cupfuls
Of sour milk, one teaspooDful Of soda and
Z little salt. Add cold water and str
the whole business until the dough is Of
the right ConsistencY-not TOO thick nor
too thin, but so it will pour out Of the
pan easily. Put the dough in =
in pail or dish with a tight-ftt51g
;oyor, allowing considerable room III the
pail so the bread may rise, then set the
pail in large iron pot partly full Of rot
Yater, so the water will come hell way
~ the side of the pail; have tie pot p
,pyered tightly, and let the bread steam
q this three or four hours, adding 20 The
water in the pot, if necessary, but Tot a.
owing il TO rise so as 10 get iIto the di
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